Sweet coconut milk complements soft bamboo shoots and shrimp in this dish.
Sweet coconut milk complements soft bamboo shoots and shrimp in this dish. Serve with steamed rice and let the Filipino flavors stand out.
2 tablespoons vegetable oil
2 tablespoons white onion, chopped
1 tablespoon garlic, chopped
1 1/2 tablespoons ginger, minced
1 tablespoons fish sauce (patis)
250 grams bamboo shoots, julienned, boiled until tender, and drained
1 can canned coconut cream
12 pieces prawns (sugpo)
salt, to taste
1 bunch malunggay leaves (moringa), leaves picked
finger chilies (siling pangsigang), sliced, for garnish (optional)
rice, (steamed), to serve (optional)
Heat oil in a saucepan over medium heat. Sauté onions, garlic, and ginger. Add fish sauce and bring to a boil.
Add bamboo shoots; sauté for 2 minutes. Add coconut cream; bring to a simmer. Add prawns; simmer until prawns are cooked. Season to taste with salt and pepper. Add malunggay; simmer until malunggay is cooked, about 3 to 4 minutes.
Garnish with finger chilies and serve with steamed rice, if desired.
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